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Recipes for Thanksgiving Day

Pumpkin Pie

• 1 medium sugar pumpkin
• 1 tablespoon vegetable oil
• 1 9-inch frozen pastry for single crust pie
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 tablespoon dark rum
• 1 teaspoon salt
• 4 eggs, lightly beaten
• 1 cup honey, warmed slightly
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 1/4 cup chopped pecans

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325° F. until the flesh is tender when poked with a fork. Cool until just warm.

Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, rum, honey, milk and cream. Pour filling into pie shell.

Bake at 400° F. for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack and store in refrigerator until ready to serve. To serve, add a large dollop of whipped cream on each slice, then add a light dusting of cinnamon and a pinch of the pecans over the whipped cream.